Serves 3-4

  • 1½ cups rajma/red kidney beans, soaked overnight
  • 2 medium-sized onions, finely chopped
  • 4 to 5 medium-sized tomatoes, finely chopped
  • 1½ tablespoons ginger-garlic, chopped
  • 1 or 2 green chilies, chopped
  • 1 teaspoon cumin seeds
  • ½ teaspoon red chili powder or as required
  • ½ teaspoon turmeric powder
  • 1 teaspoon punjabi garam masala powder or as required
  • 1 teaspoon dry mango powder/amchur or as required
  • 3 tablespoons oil
  • 6 to 7 cups water
  • Salt to taste
  • Coriander leaves for garnish

Soak the rajma in water for a good 8–9 hours or overnight. Then, in a pressure cooker, add the soaked rajma, all the chopped veggies, all the spices and spice powders, salt, and oil to the rajma, except for garam masala powder and dry mango powder. Pour in water. Give the mixture a stir. Cover the lid of the pressure cooker and pressure cook the rajma for 20–25 minutes. Check to see if the rajma is done. If not, then pressure cook for some more time. Once the rajma is cooked, add the garam masala powder and dry mango powder. After adding the garam masala powder and mango powder, let the rajma masala simmer for 5–6 minutes or more till the gravy thickens a bit and becomes smooth. The curry should not be watery. Garnish rajma masala with chopped coriander leaves, and serve hot with rice.
Recipe courtesy of: